### Author Topic: Dough ball weight  (Read 2743 times)

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#### ERASMO

• Registered User
• Posts: 282
• Location: Springfield, PA
##### Dough ball weight
« on: November 23, 2010, 07:59:16 PM »
I am going to attempt some sicilian pizzas on Friday in my new 12"x16" lloyd pans.  I am unsure of what thickness factor to figure and needed some help with dough ball weight.

Thanks

#### Pete-zza

• Global Moderator
• Posts: 25466
• Location: Texas
• Always learning
##### Re: Dough ball weight
« Reply #1 on: November 24, 2010, 10:22:04 AM »
I am going to attempt some sicilian pizzas on Friday in my new 12"x16" lloyd pans.  I am unsure of what thickness factor to figure and needed some help with dough ball weight.

Thanks

ERASMO,

As I noted recently in Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,12243.msg115759/topicseen.html#msg115759, the range of thickness factors I have seen for the Sicilian style pizza from my examination of recipes is about 0.12-0.13. However, as I noted in that Reply, I have seen a value as high as 0.15.

For your purposes, the amount of dough (DW) you will need for your 12" x 16" pan for a given thickness factor (TF) value can be calculated as follow;

DW = 12" x 18" x TF. The weight is in ounces.

Peter

#### ERASMO

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• Posts: 282
• Location: Springfield, PA
##### Re: Dough ball weight
« Reply #2 on: November 24, 2010, 12:55:25 PM »
Thanks!!!!